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Join us for the 2nd Annual
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LIMITED SPACE AVAILABLE- REGISTER TODAY!
UPDATED 9/19/24: 17 Culinary, 15 Management & 4 Career Pathways space available.
The CT ProStart Boot Camp is limited to 12 students per school with a cap of 90 students. First come first serve! There is no cost to participate. If there is enough demand, we will offer a second date. Registration Deadline: October 4, 2024. Registration will close when it reaches capacity and a waitlist will form.
TENTATIVE AGENDA
8:30 AM Arrival/Continental Breakfast & Ice Breakers
9:15 AM Welcome
9:30 AM Breakout sessions: Culinary, Management & Career Pathways
12:00 PM Lunch
12:30 PM Presentations & Keynote Speaker
1:30 PM Depart
UPDATED 9/19/24: 17 Culinary, 15 Management & 4 Career Pathways space available.
The CT ProStart Boot Camp is limited to 12 students per school with a cap of 90 students. First come first serve! There is no cost to participate. If there is enough demand, we will offer a second date. Registration Deadline: October 4, 2024. Registration will close when it reaches capacity and a waitlist will form.
TENTATIVE AGENDA
8:30 AM Arrival/Continental Breakfast & Ice Breakers
9:15 AM Welcome
9:30 AM Breakout sessions: Culinary, Management & Career Pathways
12:00 PM Lunch
12:30 PM Presentations & Keynote Speaker
1:30 PM Depart
NATIONAL JUDGES TO LEAD CULINARY SESSION
Chef Plum is a graduate of The Culinary Institute of America with over 18 years of culinary experience. Chef Plum has worked all over the east coast in everything from five star hotels to great small neighborhood restaurants. Since 2006 Chef Plum has been focused on bringing great, whole, farm foods to families, small parties, celebrities and executives.
Chef Brian Hay currently works for Zwillings and will be joining us to offer knife skills training and expertise as a co-lead judge at the National ProStart Invitational. Chef Hay is a Certified Executive Chef as well as a Certified Culinary Educator with the American Culinary Federation. Certified Executive Chef along with a Certified Culinary Educator with the American Culinary Federation.
Chef Plum is a graduate of The Culinary Institute of America with over 18 years of culinary experience. Chef Plum has worked all over the east coast in everything from five star hotels to great small neighborhood restaurants. Since 2006 Chef Plum has been focused on bringing great, whole, farm foods to families, small parties, celebrities and executives.
Chef Brian Hay currently works for Zwillings and will be joining us to offer knife skills training and expertise as a co-lead judge at the National ProStart Invitational. Chef Hay is a Certified Executive Chef as well as a Certified Culinary Educator with the American Culinary Federation. Certified Executive Chef along with a Certified Culinary Educator with the American Culinary Federation.
2023 MEDIA COVERAGE OF THE CT PROSTART INVITATIONAL
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PROSTART BOOT CAMP SPONSOR
CT PROSTART PREMIERE PARTNER
What Is ProStart?
ProStart is the two-year career-building program for high school students. Whether students are looking to enter the job market directly after graduating, or if they plan to attend college, a ProStart graduate makes a solid candidate for success.
Get involved and give back to the future of the hospitality industry. Opportunities include mentoring a team, offering field trips, guest speaking on webinars, work placements, or serving as a judge at our competition.
Get involved and give back to the future of the hospitality industry. Opportunities include mentoring a team, offering field trips, guest speaking on webinars, work placements, or serving as a judge at our competition.
CHEF offers sponsorships for the Connecticut ProStart Invitational and National ProStart Invitational teams as well as sponsorships that support our mission promote the health and prosperity of Connecticut’s hospitality industry through education, scholarships and financial assistance.
